[Sca-cooks] Dijon Mustard?

[David Walddon]

Of course everyone knows the Italian mustards are the best! :) 
Eduardo

On Apr 28, 2011, at 6:28 PM, Terry Decker wrote:

> It is a modification of an existing recipe done in the 19th Century. Commercial mustard production in Dijon began in the mid-18th Century.  I would suspect that commercial recipes were made from earlier recipes.  To quote Martino (15th Century), "French Mustard.  It is merely thinned with bitter or soddeen wine.  This is French mustard--for what it is worth."
> 
> Bear
> 
>> I haven making my own mustard for 4 years now J But I mostly make stone
>> ground not smooth and light mustards and thought to try a Dijon. But was
>> uncertain if Dijon mustard was period or not  or even if the name was added
>> to a mustard from an earlier time. A number of times I have seen mustard
>> recipes for period mustards or dishes use the term Dijon mustard and this
>> has puzzled me as to whether it was a mustard created in the mid 1800's or a
>> variation on an earlier mustard.
>> 
>> 
>> 
>> Gwyneth
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org